That was scary

[whit3rd]

On Wednesday, April 15, 2020 at 8:00:08 AM UTC-7, jla...@highlandsniptechnology.com wrote:

I have been suggesting that this *could* be just another bad
winter cold that was unfortunate to be born in a slow press cycle. I
have made no "claims."

The arrogant dismissal is clear, the testable assertions are not.

The virus is novel, so "another" is correct.

The 'winter' assertion would be contrary to the Australian experience; incorrect.

A 'cold' doesn't have the same symptoms (which is how, in China,
the disease was discovered) nor the same cause (a virus not previously
known in humans), but we've folded many other viruses into that catch-all.
Spin, this assertion is, and sloppy nomenclature, and... rejected because
it's MY language too, and I need clarity. I also am defensive of SI units...

'Bad', while also not testable because not quantified, can stand.

There are LOTS of slow press cycles, they don't become pandemics.

I still think the curves should be scaled by test density, which would
change their shapes radically.

But, science doesn't need those local-condition-dependent curves.
The disease is being fought in ways that are uneconomic, we need to
understand other-than-lockdown treatments, and curve-description doesn't
help that. There's no treatment protocol or vaccine in that information.
The publication and discussion of curves IS a slow-press-cycle effect.

 

[Bill Sloman]

On Thursday, April 16, 2020 at 12:47:06 PM UTC+10, jla...@highlandsniptechnology.com wrote:

On Wed, 15 Apr 2020 17:15:44 -0700 (PDT), whit3rd <whit3rd@gmail.com
wrote:

On Wednesday, April 15, 2020 at 8:00:08 AM UTC-7, jla...@highlandsniptechnology.com wrote:

I have been suggesting that this *could* be just another bad
winter cold that was unfortunate to be born in a slow press cycle. I
have made no "claims."

The arrogant dismissal is clear, the testable assertions are not.

The virus is novel, so "another" is correct.

All viruses are novel. That's why we're not immune to all of them.

Covid-19 is novel in killing a much higher proportion of the people it infects than seasonal flu. You seem to be incapable of taking this on board.

<snip>

> Looks to me like it peaked a week or two ago in most places.

The number of new cases per day has levelled off in places where it has killed off enough people to frighten the rest of the population into taking more care not to bet infected.

It doesn't seem to frighten them enough to get them to take enough care that the chance that somebody who has got infected is unlikely to infect anybody else.

A steady number of new cases per day suggest that each new case has - on average - infected one more person before they get detect and isolated.

You can do better, and you definitely need to. Australia seems to have a rapidly declining number of new case each day

https://www.worldometers.info/coronavirus/country/australia/

but the health authorities here are doing a lot of contact tracing (which does seem to cut out a lot of new infections), the police are fining people who don't take social distancing seriously, and somebody has just gone to prison for persistently breaching his isolation order.

--
Bill Sloman, Sydney

 

[Ricky C]

On Wednesday, April 15, 2020 at 10:47:06 PM UTC-4, jla...@highlandsniptechnology.com wrote:

Looks to me like it peaked a week or two ago in most places.

You can't call it a peak in the US until it starts falling. By "it" I mean the number of current cases. That is still rising steadily as the number of new infections heavily outweighs the number of resolved cases (deaths plus recoveries). The best you can do is to say the number is increasing linearly.

Meanwhile the number of deaths each day continues to rise steadily. 2,500 each day now.

What bothers me more now is that the areas of the country with very low infection rates are continuing to accumulate new cases in spite of the lockdown. VA has a stay at home order and much of the state has relatively few infections. But when I check, counties that had low single digits two weeks ago when the order was enacted and not many more one week ago, now have ten and twenty times the number of infections. You would think the stay at home order would be preventing that.

While the major population areas seem to have been able to at least make some progress against the infection, less affected areas have not. But it seems they are playing catch up.

--

Rick C.

+--++ Get 1,000 miles of free Supercharging
+--++ Tesla referral code - https://ts.la/richard11209

 

On Wed, 15 Apr 2020 17:15:44 -0700 (PDT), whit3rd <whit3rd@gmail.com>
wrote:

On Wednesday, April 15, 2020 at 8:00:08 AM UTC-7, jla...@highlandsniptechnology.com wrote:

I have been suggesting that this *could* be just another bad
winter cold that was unfortunate to be born in a slow press cycle. I
have made no "claims."

The arrogant dismissal is clear, the testable assertions are not.

The virus is novel, so "another" is correct.

All viruses are novel. That's why we're not immune to all of them.

The 'winter' assertion would be contrary to the Australian experience; incorrect.

A 'cold' doesn't have the same symptoms (which is how, in China,
the disease was discovered) nor the same cause (a virus not previously
known in humans), but we've folded many other viruses into that catch-all.
Spin, this assertion is, and sloppy nomenclature, and... rejected because
it's MY language too, and I need clarity. I also am defensive of SI units...

'Bad', while also not testable because not quantified, can stand.

There are LOTS of slow press cycles, they don't become pandemics.

I still think the curves should be scaled by test density, which would
change their shapes radically.

But, science doesn't need those local-condition-dependent curves.
The disease is being fought in ways that are uneconomic, we need to
understand other-than-lockdown treatments, and curve-description doesn't
help that. There's no treatment protocol or vaccine in that information.
The publication and discussion of curves IS a slow-press-cycle effect.

Looks to me like it peaked a week or two ago in most places.



--

John Larkin Highland Technology, Inc

Science teaches us to doubt.

Claude Bernard

 

[Phil Hobbs]

On 2020-04-15 10:59, jlarkin@highlandsniptechnology.com wrote:

On Wed, 15 Apr 2020 08:47:31 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

On 12/04/2020 17:32, jlarkin@highlandsniptechnology.com wrote:
On Sun, 12 Apr 2020 09:39:02 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

On 10/04/2020 18:01, jlarkin@highlandsniptechnology.com wrote:
On Fri, 10 Apr 2020 16:46:23 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

On 10/04/2020 16:06, jlarkin@highlandsniptechnology.com wrote:

Test density is increasing exponentially but case rates are not
adjusted. My guesses are as good as anybody else' now.

No. You are woefully ignorant and *very* determined to remain so.

The German health system has run an antibody test in one of the hottest
spots on the planet and found that only 14% of the population has
actually got antibodies to the virus at present.

https://www.technologyreview.com/2020/04/09/999015/blood-tests-show-15-of-people-are-now-immune-to-covid-19-in-one-town-in-germany/

That's a useful bit of data. Prefacing it with "willfully ignorant"
isn't. I didn't deliberately avoid seeing the German data.

You cherry pick data to suit your argument so often that it is difficult
to tell whether you are unaware of the scientific data or deliberately
refusing to look at it. You are a science denier at heart.

I consider a lot of data and speculate about possible dynamics. That
is not an "argument." I could make an argument, but I haven't. I'd
probably wind up being wrong. I hate to be wrong, because it suggests
a lapse of good thinking.

You have been claiming that it would all be fine and there was nothing
to worry about for ages.

No. I have been suggesting that this *could* be just another bad
winter cold that was unfortunate to be born in a slow press cycle. I
have made no "claims."

Take a look at this:

https://coronavirus.jhu.edu/map.html

World daily cases peaked 10 days ago and is down. Most european
countries are well past peak, some now below 10% of peak; the ones
that started sooner are down most.

The US case rate is declining and has been basically flat for about 2
weeks now, peaked about April 10. This dropoff, if it continues, will
disappoint some people.

I still think the curves should be scaled by test density, which would
change their shapes radically.

Worry? Personally, I don't worry about much of anything. I guess that
changes my judgements. Fear always overpowers observation and reason.

Somebody should wait a while and do some serious research and write a
book about this event. There is obviously an immense amount of bad
data and "scientific" wrongness and panic circulating now.



That's the way some people design electronics: consider as many
outrageous possibilities as you can, and analyze the consequences of
each. Considering unsanctioned alternatives offends most people.

"Science teaches us to doubt." Or should.

There is a difference between doubting something and going round with
your eyes shut and fingers in your ears impervious to all new data.

That statement is absolutely correct. Doubt should be liberating. It
should break the static friction of what everybody knows. It should
encourage all possible speculations that you can manage, especially
goofy ones. You can sort them out before you etch boards.

I was just talking to The Brat about that. The virus is doing some
harm, but it's also breaking a lot of social static friction. I'm not
about to predict how that is likely to settle out.

I do think that a lot of arguably silly small businesses, goofy
boutiques and bad restaurants, won't come back.

And lots of people are learning to cook.

Cheers

Phil Hobbs


--
Dr Philip C D Hobbs
Principal Consultant
ElectroOptical Innovations LLC / Hobbs ElectroOptics
Optics, Electro-optics, Photonics, Analog Electronics
Briarcliff Manor NY 10510

http://electrooptical.net
http://hobbs-eo.com

 

On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
<pcdhSpamMeSenseless@electrooptical.net> wrote:

On 2020-04-15 10:59, jlarkin@highlandsniptechnology.com wrote:
On Wed, 15 Apr 2020 08:47:31 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

On 12/04/2020 17:32, jlarkin@highlandsniptechnology.com wrote:
On Sun, 12 Apr 2020 09:39:02 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

On 10/04/2020 18:01, jlarkin@highlandsniptechnology.com wrote:
On Fri, 10 Apr 2020 16:46:23 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

On 10/04/2020 16:06, jlarkin@highlandsniptechnology.com wrote:

Test density is increasing exponentially but case rates are not
adjusted. My guesses are as good as anybody else' now.

No. You are woefully ignorant and *very* determined to remain so.

The German health system has run an antibody test in one of the hottest
spots on the planet and found that only 14% of the population has
actually got antibodies to the virus at present.

https://www.technologyreview.com/2020/04/09/999015/blood-tests-show-15-of-people-are-now-immune-to-covid-19-in-one-town-in-germany/

That's a useful bit of data. Prefacing it with "willfully ignorant"
isn't. I didn't deliberately avoid seeing the German data.

You cherry pick data to suit your argument so often that it is difficult
to tell whether you are unaware of the scientific data or deliberately
refusing to look at it. You are a science denier at heart.

I consider a lot of data and speculate about possible dynamics. That
is not an "argument." I could make an argument, but I haven't. I'd
probably wind up being wrong. I hate to be wrong, because it suggests
a lapse of good thinking.

You have been claiming that it would all be fine and there was nothing
to worry about for ages.

No. I have been suggesting that this *could* be just another bad
winter cold that was unfortunate to be born in a slow press cycle. I
have made no "claims."

Take a look at this:

https://coronavirus.jhu.edu/map.html

World daily cases peaked 10 days ago and is down. Most european
countries are well past peak, some now below 10% of peak; the ones
that started sooner are down most.

The US case rate is declining and has been basically flat for about 2
weeks now, peaked about April 10. This dropoff, if it continues, will
disappoint some people.

I still think the curves should be scaled by test density, which would
change their shapes radically.

Worry? Personally, I don't worry about much of anything. I guess that
changes my judgements. Fear always overpowers observation and reason.

Somebody should wait a while and do some serious research and write a
book about this event. There is obviously an immense amount of bad
data and "scientific" wrongness and panic circulating now.



That's the way some people design electronics: consider as many
outrageous possibilities as you can, and analyze the consequences of
each. Considering unsanctioned alternatives offends most people.

"Science teaches us to doubt." Or should.

There is a difference between doubting something and going round with
your eyes shut and fingers in your ears impervious to all new data.

That statement is absolutely correct. Doubt should be liberating. It
should break the static friction of what everybody knows. It should
encourage all possible speculations that you can manage, especially
goofy ones. You can sort them out before you etch boards.

I was just talking to The Brat about that. The virus is doing some
harm, but it's also breaking a lot of social static friction. I'm not
about to predict how that is likely to settle out.

I do think that a lot of arguably silly small businesses, goofy
boutiques and bad restaurants, won't come back.

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.

There were almost no veggies in Safeway this morning. No lettuce, no
carrots, no blueberries. Maybe a truck didn't show up.



--

John Larkin Highland Technology, Inc

Science teaches us to doubt.

Claude Bernard

 

On Tuesday, April 14, 2020 at 8:31:45 PM UTC-4, whit3rd wrote:

On Tuesday, April 14, 2020 at 1:20:07 PM UTC-7, Ricky C wrote:
On Tuesday, April 14, 2020 at 6:30:21 AM UTC-4, David Brown wrote:

Such a myopic "I only care about me and those around me" attitude is the
best guarantee of not getting control of the virus.

It is the only realistic way of dealing with it. The bottom line is you can control your country, but not others.

Alas, no. It's a global problem, and requires global solution. The
local approach is correct for your local authority (leaders of country A cannot order leaders
of country B) but is incorrect for an international (UN? WHO?) coordinated effort.

A satisfactory outcome requires international coordination, if only on air-travel
logistics.

A global solution would require eliminating bats.

(Or Chinese virology labs, maybe.)

Cheers,
James Arthur

 

[bitrex]

On 4/16/2020 12:55 PM, jlarkin@highlandsniptechnology.com wrote:

On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
pcdhSpamMeSenseless@electrooptical.net> wrote:

On 2020-04-15 10:59, jlarkin@highlandsniptechnology.com wrote:
On Wed, 15 Apr 2020 08:47:31 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

On 12/04/2020 17:32, jlarkin@highlandsniptechnology.com wrote:
On Sun, 12 Apr 2020 09:39:02 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

On 10/04/2020 18:01, jlarkin@highlandsniptechnology.com wrote:
On Fri, 10 Apr 2020 16:46:23 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

On 10/04/2020 16:06, jlarkin@highlandsniptechnology.com wrote:

Test density is increasing exponentially but case rates are not
adjusted. My guesses are as good as anybody else' now.

No. You are woefully ignorant and *very* determined to remain so.

The German health system has run an antibody test in one of the hottest
spots on the planet and found that only 14% of the population has
actually got antibodies to the virus at present.

https://www.technologyreview.com/2020/04/09/999015/blood-tests-show-15-of-people-are-now-immune-to-covid-19-in-one-town-in-germany/

That's a useful bit of data. Prefacing it with "willfully ignorant"
isn't. I didn't deliberately avoid seeing the German data.

You cherry pick data to suit your argument so often that it is difficult
to tell whether you are unaware of the scientific data or deliberately
refusing to look at it. You are a science denier at heart.

I consider a lot of data and speculate about possible dynamics. That
is not an "argument." I could make an argument, but I haven't. I'd
probably wind up being wrong. I hate to be wrong, because it suggests
a lapse of good thinking.

You have been claiming that it would all be fine and there was nothing
to worry about for ages.

No. I have been suggesting that this *could* be just another bad
winter cold that was unfortunate to be born in a slow press cycle. I
have made no "claims."

Take a look at this:

https://coronavirus.jhu.edu/map.html

World daily cases peaked 10 days ago and is down. Most european
countries are well past peak, some now below 10% of peak; the ones
that started sooner are down most.

The US case rate is declining and has been basically flat for about 2
weeks now, peaked about April 10. This dropoff, if it continues, will
disappoint some people.

I still think the curves should be scaled by test density, which would
change their shapes radically.

Worry? Personally, I don't worry about much of anything. I guess that
changes my judgements. Fear always overpowers observation and reason.

Somebody should wait a while and do some serious research and write a
book about this event. There is obviously an immense amount of bad
data and "scientific" wrongness and panic circulating now.



That's the way some people design electronics: consider as many
outrageous possibilities as you can, and analyze the consequences of
each. Considering unsanctioned alternatives offends most people.

"Science teaches us to doubt." Or should.

There is a difference between doubting something and going round with
your eyes shut and fingers in your ears impervious to all new data.

That statement is absolutely correct. Doubt should be liberating. It
should break the static friction of what everybody knows. It should
encourage all possible speculations that you can manage, especially
goofy ones. You can sort them out before you etch boards.

I was just talking to The Brat about that. The virus is doing some
harm, but it's also breaking a lot of social static friction. I'm not
about to predict how that is likely to settle out.

I do think that a lot of arguably silly small businesses, goofy
boutiques and bad restaurants, won't come back.

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.

There were almost no veggies in Safeway this morning. No lettuce, no
carrots, no blueberries. Maybe a truck didn't show up.

Must be tough on the average wingnut male, not regularly encountering
situations that make 'em want to shoot or stab a filthy lib!!

No Muslims in hijabs to encounter on the train to fantasize about
stabbing or putting rounds into. No busy Planned Parenthoods or colleges
or yoga studios to gun down 15 people at for Trump

 

[Joerg]

On 2020-04-16 09:55, jlarkin@highlandsniptechnology.com wrote:

On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
pcdhSpamMeSenseless@electrooptical.net> wrote:

[...]

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.

By now we are running seriously low on Fleischmann's Instant Dry Yeast
from AB Mauri to bake bread. Nothing in stores for weeks. On the
Internet people sell 1lbs packs but it's made in Mexico instead of
Canada. Does anyone know if it's as good as the Canadian stuff which has
become unobtanium?

Since years we bake bread in the Weber barbecue. Mostly not over
charcoal but Almond or Manzanita. Gives a nice crunchy crust.

There were almost no veggies in Safeway this morning. No lettuce, no
carrots, no blueberries. Maybe a truck didn't show up.

Costco surprised me on Tuesday. I didn't need any but they had a new
large section built out the side of the building, full of organic
vegetables.

And tally-ho! I scored a package of toilet paper

About five minutes later there was no more toilet paper.

--
Regards, Joerg

http://www.analogconsultants.com/

 

[John Larkin]

On Thu, 16 Apr 2020 11:32:47 -0700 (PDT), dagmargoodboat@yahoo.com
wrote:

On Tuesday, April 14, 2020 at 8:31:45 PM UTC-4, whit3rd wrote:
On Tuesday, April 14, 2020 at 1:20:07 PM UTC-7, Ricky C wrote:
On Tuesday, April 14, 2020 at 6:30:21 AM UTC-4, David Brown wrote:

Such a myopic "I only care about me and those around me" attitude is the
best guarantee of not getting control of the virus.

It is the only realistic way of dealing with it. The bottom line is you can control your country, but not others.

Alas, no. It's a global problem, and requires global solution. The
local approach is correct for your local authority (leaders of country A cannot order leaders
of country B) but is incorrect for an international (UN? WHO?) coordinated effort.

A satisfactory outcome requires international coordination, if only on air-travel
logistics.

A global solution would require eliminating bats.

(Or Chinese virology labs, maybe.)

Cheers,
James Arthur

Masks are a fashion trend.

--

John Larkin Highland Technology, Inc
picosecond timing precision measurement

jlarkin att highlandtechnology dott com
http://www.highlandtechnology.com

 

[Lasse Langwadt Christense]

torsdag den 16. april 2020 kl. 21.42.19 UTC+2 skrev Joerg:

On 2020-04-16 09:55, jlarkin@highlandsniptechnology.com wrote:
On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
pcdhSpamMeSenseless@electrooptical.net> wrote:


[...]

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.


By now we are running seriously low on Fleischmann's Instant Dry Yeast
from AB Mauri to bake bread. Nothing in stores for weeks. On the
Internet people sell 1lbs packs but it's made in Mexico instead of
Canada. Does anyone know if it's as good as the Canadian stuff which has
become unobtanium?

Since years we bake bread in the Weber barbecue. Mostly not over
charcoal but Almond or Manzanita. Gives a nice crunchy crust.

try sourdough or while you're brewing beer use some of that as a starter?

 

[Joerg]

On 2020-04-16 13:09, Lasse Langwadt Christensen wrote:

torsdag den 16. april 2020 kl. 21.42.19 UTC+2 skrev Joerg:
On 2020-04-16 09:55, jlarkin@highlandsniptechnology.com wrote:
On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
pcdhSpamMeSenseless@electrooptical.net> wrote:


[...]

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.


By now we are running seriously low on Fleischmann's Instant Dry Yeast
from AB Mauri to bake bread. Nothing in stores for weeks. On the
Internet people sell 1lbs packs but it's made in Mexico instead of
Canada. Does anyone know if it's as good as the Canadian stuff which has
become unobtanium?

Since years we bake bread in the Weber barbecue. Mostly not over
charcoal but Almond or Manzanita. Gives a nice crunchy crust.


try sourdough or while you're brewing beer use some of that as a starter?

That's exactly what I am doing. I use the trub from primary
fermentation, siphon off 1/4th to 1/3rd of it to start the next batch of
beer, and the rest is turned into starter dough for bread. We let that
rise for half a day to a day. However, for the next and final dough
there is a need for some bread yeast. US-05 brewer's yeast would be
quite expensive and not taste as good when used at that stage.

My favorites are bread from Stout and bread from beer made with BE-256
Belgian style yeast. Though I now ferment my Stout also with BE-256.
Belgian yeast? Blimey! In the UK that might cost the citizenship.

--
Regards, Joerg

http://www.analogconsultants.com/

 

[Lasse Langwadt Christense]

torsdag den 16. april 2020 kl. 22.17.48 UTC+2 skrev Joerg:

On 2020-04-16 13:09, Lasse Langwadt Christensen wrote:
torsdag den 16. april 2020 kl. 21.42.19 UTC+2 skrev Joerg:
On 2020-04-16 09:55, jlarkin@highlandsniptechnology.com wrote:
On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
pcdhSpamMeSenseless@electrooptical.net> wrote:


[...]

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.


By now we are running seriously low on Fleischmann's Instant Dry Yeast
from AB Mauri to bake bread. Nothing in stores for weeks. On the
Internet people sell 1lbs packs but it's made in Mexico instead of
Canada. Does anyone know if it's as good as the Canadian stuff which has
become unobtanium?

Since years we bake bread in the Weber barbecue. Mostly not over
charcoal but Almond or Manzanita. Gives a nice crunchy crust.


try sourdough or while you're brewing beer use some of that as a starter?


That's exactly what I am doing. I use the trub from primary
fermentation, siphon off 1/4th to 1/3rd of it to start the next batch of
beer, and the rest is turned into starter dough for bread. We let that
rise for half a day to a day. However, for the next and final dough
there is a need for some bread yeast. US-05 brewer's yeast would be
quite expensive and not taste as good when used at that stage.

why the need for extra yeast?

this looks pretty good for no yeast at all, https://youtu.be/RGO1cLw7P6c

 

[John Larkin]

On Thu, 16 Apr 2020 12:42:21 -0700, Joerg <news@analogconsultants.com>
wrote:

On 2020-04-16 09:55, jlarkin@highlandsniptechnology.com wrote:
On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
pcdhSpamMeSenseless@electrooptical.net> wrote:


[...]

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.


By now we are running seriously low on Fleischmann's Instant Dry Yeast
from AB Mauri to bake bread. Nothing in stores for weeks. On the
Internet people sell 1lbs packs but it's made in Mexico instead of
Canada. Does anyone know if it's as good as the Canadian stuff which has
become unobtanium?

Make sourdough and never have to buy yeast. Some starters have been
used since the pioneer days.

Since years we bake bread in the Weber barbecue. Mostly not over
charcoal but Almond or Manzanita. Gives a nice crunchy crust.

Do you get Truckee Sourdough up there? Ikedas has it.

We met the lady who runs that. It started as a 1-person almost hobby
in the back of her husband's deli, and now it's everywhere in the
Sierras.

She said she didn't use any particular starter, just what drifted in
the window from the forest.

There were almost no veggies in Safeway this morning. No lettuce, no
carrots, no blueberries. Maybe a truck didn't show up.


Costco surprised me on Tuesday. I didn't need any but they had a new
large section built out the side of the building, full of organic
vegetables.

And tally-ho! I scored a package of toilet paper

About five minutes later there was no more toilet paper.
--

John Larkin Highland Technology, Inc
picosecond timing precision measurement

jlarkin att highlandtechnology dott com
http://www.highlandtechnology.com

 

[Joerg]

On 2020-04-16 13:24, Lasse Langwadt Christensen wrote:

torsdag den 16. april 2020 kl. 22.17.48 UTC+2 skrev Joerg:
On 2020-04-16 13:09, Lasse Langwadt Christensen wrote:
torsdag den 16. april 2020 kl. 21.42.19 UTC+2 skrev Joerg:
On 2020-04-16 09:55, jlarkin@highlandsniptechnology.com wrote:
On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
pcdhSpamMeSenseless@electrooptical.net> wrote:


[...]

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.


By now we are running seriously low on Fleischmann's Instant Dry Yeast
from AB Mauri to bake bread. Nothing in stores for weeks. On the
Internet people sell 1lbs packs but it's made in Mexico instead of
Canada. Does anyone know if it's as good as the Canadian stuff which has
become unobtanium?

Since years we bake bread in the Weber barbecue. Mostly not over
charcoal but Almond or Manzanita. Gives a nice crunchy crust.


try sourdough or while you're brewing beer use some of that as a starter?


That's exactly what I am doing. I use the trub from primary
fermentation, siphon off 1/4th to 1/3rd of it to start the next batch of
beer, and the rest is turned into starter dough for bread. We let that
rise for half a day to a day. However, for the next and final dough
there is a need for some bread yeast. US-05 brewer's yeast would be
quite expensive and not taste as good when used at that stage.


why the need for extra yeast?

this looks pretty good for no yeast at all, https://youtu.be/RGO1cLw7P6c

10-14 days? Nah

Our bread is also much darker and denser, more so than German
"Graubrot". We've tried a lot of variations, it really comes out best if
you add dry bread yeast to the final dough. Best of all, from trub
harvesting to having a steaming hot loaf of bread in hand takes less
than two days.

--
Regards, Joerg

http://www.analogconsultants.com/

 

[John Larkin]

On Thu, 16 Apr 2020 13:24:19 -0700 (PDT), Lasse Langwadt Christensen
<langwadt@fonz.dk> wrote:

torsdag den 16. april 2020 kl. 22.17.48 UTC+2 skrev Joerg:
On 2020-04-16 13:09, Lasse Langwadt Christensen wrote:
torsdag den 16. april 2020 kl. 21.42.19 UTC+2 skrev Joerg:
On 2020-04-16 09:55, jlarkin@highlandsniptechnology.com wrote:
On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
pcdhSpamMeSenseless@electrooptical.net> wrote:


[...]

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.


By now we are running seriously low on Fleischmann's Instant Dry Yeast
from AB Mauri to bake bread. Nothing in stores for weeks. On the
Internet people sell 1lbs packs but it's made in Mexico instead of
Canada. Does anyone know if it's as good as the Canadian stuff which has
become unobtanium?

Since years we bake bread in the Weber barbecue. Mostly not over
charcoal but Almond or Manzanita. Gives a nice crunchy crust.


try sourdough or while you're brewing beer use some of that as a starter?


That's exactly what I am doing. I use the trub from primary
fermentation, siphon off 1/4th to 1/3rd of it to start the next batch of
beer, and the rest is turned into starter dough for bread. We let that
rise for half a day to a day. However, for the next and final dough
there is a need for some bread yeast. US-05 brewer's yeast would be
quite expensive and not taste as good when used at that stage.


why the need for extra yeast?

this looks pretty good for no yeast at all, https://youtu.be/RGO1cLw7P6c

Sourdough is usually a pH-moderated equilibrium of a yeast and a
lactobacillus. Some starters have been in use for well over 100 years.

We had a Chinese friend that went on vacation and found that the
family heirloom sourdough had died. Luckily, he'd given a bit to
another friend, who kept the strain alive.

--

John Larkin Highland Technology, Inc
picosecond timing precision measurement

jlarkin att highlandtechnology dott com
http://www.highlandtechnology.com

 

[John Larkin]

On Thu, 16 Apr 2020 15:21:25 -0400, bitrex <user@example.net> wrote:

On 4/16/2020 12:55 PM, jlarkin@highlandsniptechnology.com wrote:
On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
pcdhSpamMeSenseless@electrooptical.net> wrote:

On 2020-04-15 10:59, jlarkin@highlandsniptechnology.com wrote:
On Wed, 15 Apr 2020 08:47:31 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

On 12/04/2020 17:32, jlarkin@highlandsniptechnology.com wrote:
On Sun, 12 Apr 2020 09:39:02 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

On 10/04/2020 18:01, jlarkin@highlandsniptechnology.com wrote:
On Fri, 10 Apr 2020 16:46:23 +0100, Martin Brown
'''newspam'''@nezumi.demon.co.uk> wrote:

On 10/04/2020 16:06, jlarkin@highlandsniptechnology.com wrote:

Test density is increasing exponentially but case rates are not
adjusted. My guesses are as good as anybody else' now.

No. You are woefully ignorant and *very* determined to remain so.

The German health system has run an antibody test in one of the hottest
spots on the planet and found that only 14% of the population has
actually got antibodies to the virus at present.

https://www.technologyreview.com/2020/04/09/999015/blood-tests-show-15-of-people-are-now-immune-to-covid-19-in-one-town-in-germany/

That's a useful bit of data. Prefacing it with "willfully ignorant"
isn't. I didn't deliberately avoid seeing the German data.

You cherry pick data to suit your argument so often that it is difficult
to tell whether you are unaware of the scientific data or deliberately
refusing to look at it. You are a science denier at heart.

I consider a lot of data and speculate about possible dynamics. That
is not an "argument." I could make an argument, but I haven't. I'd
probably wind up being wrong. I hate to be wrong, because it suggests
a lapse of good thinking.

You have been claiming that it would all be fine and there was nothing
to worry about for ages.

No. I have been suggesting that this *could* be just another bad
winter cold that was unfortunate to be born in a slow press cycle. I
have made no "claims."

Take a look at this:

https://coronavirus.jhu.edu/map.html

World daily cases peaked 10 days ago and is down. Most european
countries are well past peak, some now below 10% of peak; the ones
that started sooner are down most.

The US case rate is declining and has been basically flat for about 2
weeks now, peaked about April 10. This dropoff, if it continues, will
disappoint some people.

I still think the curves should be scaled by test density, which would
change their shapes radically.

Worry? Personally, I don't worry about much of anything. I guess that
changes my judgements. Fear always overpowers observation and reason.

Somebody should wait a while and do some serious research and write a
book about this event. There is obviously an immense amount of bad
data and "scientific" wrongness and panic circulating now.



That's the way some people design electronics: consider as many
outrageous possibilities as you can, and analyze the consequences of
each. Considering unsanctioned alternatives offends most people.

"Science teaches us to doubt." Or should.

There is a difference between doubting something and going round with
your eyes shut and fingers in your ears impervious to all new data.

That statement is absolutely correct. Doubt should be liberating. It
should break the static friction of what everybody knows. It should
encourage all possible speculations that you can manage, especially
goofy ones. You can sort them out before you etch boards.

I was just talking to The Brat about that. The virus is doing some
harm, but it's also breaking a lot of social static friction. I'm not
about to predict how that is likely to settle out.

I do think that a lot of arguably silly small businesses, goofy
boutiques and bad restaurants, won't come back.

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.

There were almost no veggies in Safeway this morning. No lettuce, no
carrots, no blueberries. Maybe a truck didn't show up.



Must be tough on the average wingnut male, not regularly encountering
situations that make 'em want to shoot or stab a filthy lib!!

No Muslims in hijabs to encounter on the train to fantasize about
stabbing or putting rounds into. No busy Planned Parenthoods or colleges
or yoga studios to gun down 15 people at for Trump

What in the world are you raving about?

Why do you make up fictitious enemies to mock and hate?

--

John Larkin Highland Technology, Inc
picosecond timing precision measurement

jlarkin att highlandtechnology dott com
http://www.highlandtechnology.com

 

[Joerg]

On 2020-04-16 14:04, John Larkin wrote:

On Thu, 16 Apr 2020 12:42:21 -0700, Joerg <news@analogconsultants.com
wrote:

On 2020-04-16 09:55, jlarkin@highlandsniptechnology.com wrote:
On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
pcdhSpamMeSenseless@electrooptical.net> wrote:


[...]

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.


By now we are running seriously low on Fleischmann's Instant Dry Yeast
from AB Mauri to bake bread. Nothing in stores for weeks. On the
Internet people sell 1lbs packs but it's made in Mexico instead of
Canada. Does anyone know if it's as good as the Canadian stuff which has
become unobtanium?

Make sourdough and never have to buy yeast. Some starters have been
used since the pioneer days.

Same with beer. I heard of a European brewery that re-uses their yeast
since the 50's. I never go past 4th generation on my brews, too scared
it might ruin a batch or two. There is several hours of work invested
per batch by the time I rack off to secondary and can sample for any
off-flavors.

Since years we bake bread in the Weber barbecue. Mostly not over
charcoal but Almond or Manzanita. Gives a nice crunchy crust.


Do you get Truckee Sourdough up there? Ikedas has it.

We only have available whatever Bel Air, Safeway and Trader Joe's carry.
But mainly our own bread. I brew on a regular schedule (we do not buy
commercial beer) and we often have more bread than we can eat so we give
some away. Only very few people like it though because it's hearty bread
with a strong hop taste. The crust requires a firm bite.

We met the lady who runs that. It started as a 1-person almost hobby
in the back of her husband's deli, and now it's everywhere in the
Sierras.

She said she didn't use any particular starter, just what drifted in
the window from the forest.

Like the old Vikings with their beer. Haakon's steering stick made it
taste good while Leif's stick resulted in many soured batches, and
nobody knew why

[...]

--
Regards, Joerg

http://www.analogconsultants.com/

 

[John Larkin]

On Thu, 16 Apr 2020 14:54:20 -0700, Joerg <news@analogconsultants.com>
wrote:

On 2020-04-16 14:04, John Larkin wrote:
On Thu, 16 Apr 2020 12:42:21 -0700, Joerg <news@analogconsultants.com
wrote:

On 2020-04-16 09:55, jlarkin@highlandsniptechnology.com wrote:
On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
pcdhSpamMeSenseless@electrooptical.net> wrote:


[...]

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.


By now we are running seriously low on Fleischmann's Instant Dry Yeast
from AB Mauri to bake bread. Nothing in stores for weeks. On the
Internet people sell 1lbs packs but it's made in Mexico instead of
Canada. Does anyone know if it's as good as the Canadian stuff which has
become unobtanium?

Make sourdough and never have to buy yeast. Some starters have been
used since the pioneer days.


Same with beer. I heard of a European brewery that re-uses their yeast
since the 50's. I never go past 4th generation on my brews, too scared
it might ruin a batch or two. There is several hours of work invested
per batch by the time I rack off to secondary and can sample for any
off-flavors.


Since years we bake bread in the Weber barbecue. Mostly not over
charcoal but Almond or Manzanita. Gives a nice crunchy crust.


Do you get Truckee Sourdough up there? Ikedas has it.


We only have available whatever Bel Air, Safeway and Trader Joe's carry.
But mainly our own bread. I brew on a regular schedule (we do not buy
commercial beer) and we often have more bread than we can eat so we give
some away. Only very few people like it though because it's hearty bread
with a strong hop taste. The crust requires a firm bite.

The Tartine sourdough loaf is amazing.

https://www.dropbox.com/s/qm6ak6ci65lo21r/Tartine_Big.jpg?raw=1

It's expensive, hard to get, and you about need a chainsaw to slice
it. It's really hard to chew. It's wonderful.

--

John Larkin Highland Technology, Inc
picosecond timing precision measurement

jlarkin att highlandtechnology dott com
http://www.highlandtechnology.com

 

On Thursday, April 16, 2020 at 3:42:19 PM UTC-4, Joerg wrote:

On 2020-04-16 09:55, jlarkin@highlandsniptechnology.com wrote:
On Thu, 16 Apr 2020 11:30:48 -0400, Phil Hobbs
pcdhSpamMeSenseless@electrooptical.net> wrote:


[...]

And lots of people are learning to cook.

Cheers

Phil Hobbs

And bake. Baking supplies, flour and cupcake liners and butter and
eggs are scarce. At least the garlic is back.


By now we are running seriously low on Fleischmann's Instant Dry Yeast
from AB Mauri to bake bread. Nothing in stores for weeks. On the
Internet people sell 1lbs packs but it's made in Mexico instead of
Canada. Does anyone know if it's as good as the Canadian stuff which has
become unobtanium?

Since years we bake bread in the Weber barbecue. Mostly not over
charcoal but Almond or Manzanita. Gives a nice crunchy crust.

As I'm sure you know you really don't need yeast to bake bread,
especially in your neck of the woods.

Back before packaged yeast, housewives prepared what they called
a 'sponge' to leaven bread, which was just a mixture of flour and
water that was left out a day or two to collect wild yeasts. When
it starts foaming, it's ready to go. Same as sourdough, really,
but not necessarily sour-tasting. The taste depends on the local
wild air-borne yeasts.

San Francisco has particularly tasty wild yeasts that produce sour-
tasting bread. But French baguettes are technically sour-dough also,
even though they're not sour.

So, feel good that you can always make bread, even in a panic-demic :0
(I put a face mask on that emojii, for your protection.)

Cheers,
James (used to bake sourdough every other day) Arthur

P.S. I found it's important to use non-chlorinated water, both for
the starter and making bread -- the wild yeasts don't like chlorine.